Immobilization of polygalacturonase for the preparation of pectic oligosaccharides from mango peel wastes and assessment of their antibacterial activities
Sign Up to like & getrecommendations! Published in 2021 at "Food bioscience"
DOI: 10.1016/j.fbio.2020.100837
Abstract: Abstract In this study, we immobilized polygalacturonase by sol-gel entrapment for the continuous preparation of pectic oligosaccharides (POS) from mango peel wastes and evaluated their antibacterial activity. We characterized the immobilized polygalacturonase by scanning electron… read more here.
Keywords: immobilized polygalacturonase; mango peel; preparation pectic; polygalacturonase ... See more keywords
Optimisation of an enzymatic method to obtain modified artichoke pectin and pectic oligosaccharides using artificial neural network tools. In silico and in vitro assessment of the antioxidant activity
Sign Up to like & getrecommendations! Published in 2021 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2020.106161
Abstract: Abstract An enzymatic procedure to obtain modified artichoke pectin and pectic oligosaccharides (POS) (Mw 100–0.3 kDa) has been optimised through an experimental design analysed by artificial neural networks (ANN; R2 0.99), leading to high yields of… read more here.
Keywords: modified artichoke; pectin pectic; pectic oligosaccharides; obtain modified ... See more keywords
Enzymatic Production and Characterization of Pectic Oligosaccharides Derived from Citrus and Apple Pectins: A GC-MS Study Using Random Forests and Association Rule Learning.
Sign Up to like & getrecommendations! Published in 2019 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.9b00930
Abstract: Pectic oligosaccharides (POS) from citrus and apple pectin hydrolysis using ViscozymeL and Glucanex200G have been obtained. According to the results, maximum POS formation was achieved from citrus pectin after 30 min of hydrolysis with ViscozymeL,… read more here.
Keywords: citrus apple; pectic oligosaccharides; random forests;
Mango Pectic Oligosaccharides: A Novel Prebiotic for Functional Food
Sign Up to like & getrecommendations! Published in 2022 at "Frontiers in Nutrition"
DOI: 10.3389/fnut.2022.798543
Abstract: Prebiotics are functional food ingredients that assist probiotic growth and render many other health benefits. Mango peel is the biomass of the processing industry and has recently been value-added as a dietary fiber pectin. Besides… read more here.
Keywords: food; pectic oligosaccharides; oligosaccharides novel; mango pectic ... See more keywords